Adventures in Vegan Cooking

This is going to take awhile… but I picked up some koji rice in Honolulu and decided to try and brew shoyu (soy sauce). It is not a terribly complicated process but will take up to 6 months. Basically it is kneading a log of cooked soy beans, koji rice (bacterial inoculated rice) and wheat flour, except I am using rice flour, so truly it is considered tamari. The log is then sliced and set aside for a couple of days to grow mold. Then it will be dried, covered with a 20% salt brine. Then I wait.

Not that anyone is paying attention, but, I have changed the name of the blog. Probably the most popular question when people find out I am a vegan is “What do you eat”? The answer, of course, is I eat what you do except it if it walked, flew, or swam, not so much.

Anyway, I am feeling a little more vocal what with the assault on Kauai by multinational corporate experimental “agriculture”. We will see what happens. Mostly though, I will continue to share my ideas of what makes good food…